Vegan Blueberry Rice Pudding - Crockpot
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1/2 bag frozen blueberries1 32 oz. carton vanilla ricemilk1/2 cup organic sugar3 cups uncooked white rice (I used long grain)4 tbsp margarine (I used Smart Balance, it's Vegan!)Blueberry syrup (optional)nutmegcinnamon
Cook rice on the stovetop according to instructions. This is also great if you have cartons of leftover rice from chinese food takeout, etc.
Put rice in the crockpot with the whole carton of rice milk, stirring well. Add half a bag of frozen blueberries (more if desired), margarine, sugar, nutmeg and cinnamon to taste. Cook on low for 3 hours, high for less, stirring hourly.
Once it's a good thick consistency, dish into a casserole, spread the blueberry syrup and cinnamon on top. Serve warm or refrigerate for 1-3 hours to serve cold. Yum!
Number of Servings: 15
Recipe submitted by SparkPeople user LETMEBEYOURSONG.
Put rice in the crockpot with the whole carton of rice milk, stirring well. Add half a bag of frozen blueberries (more if desired), margarine, sugar, nutmeg and cinnamon to taste. Cook on low for 3 hours, high for less, stirring hourly.
Once it's a good thick consistency, dish into a casserole, spread the blueberry syrup and cinnamon on top. Serve warm or refrigerate for 1-3 hours to serve cold. Yum!
Number of Servings: 15
Recipe submitted by SparkPeople user LETMEBEYOURSONG.
Nutritional Info Amount Per Serving
- Calories: 206.2
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 48.6 mg
- Total Carbs: 43.4 g
- Dietary Fiber: 1.4 g
- Protein: 2.6 g
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